Pancakes are a big hit in our home. We do not only eat them for breakfast but the kids will occasionally ask to have them for diner. I have always used Jamie Oliver’s recipe that is so flop proof and the kids can make them without an adult assisting them.
One thing I love about the pancake batter is that it does not need one to add sugar. I always allow the kids to add their own choice of toppings and not only limit them to seasonal fruits, but also permit maple & golden syrup. Having fussy eaters is a difficult task when it comes to meal prep, yet these have become a hit as I always, I sneak in the kids favorite foods.
Sometimes I simply add in choc chips, rainbow, or chocolate vermicelli. Flavor burst strawberries and double cream yoghurt have everyone happy and content especial adults. Not forgetting the traditional sugar cinnamon, that comes to my aid whenever I do not have toppings.
In addition, these can be made with a food processor with spinach for those who love savory pancakes.
MAKES 9, SERVES 4
COOKS IN 15 MINUTES
DIFFICULTY: SUPER EASY
INGREDIENTS
Pancake Batter:
1 large egg
1 cup of self-raising flour
1 cup of milk
2 tbsp. apple sauce
For pink apple topping
2 pink lady apples (Chopped into small squares)
½ cup hot water
2 tbsp. honey
1 tsp cinnamon
1 tsp lemon juice
INSTRUCTIONS
For pancakes
1. To make the batter, crack the egg into a large mixing bowl.
2. Add the flour and milk.
3. Whisk everything together until you have a lovely, smooth batter.
4. Fold through the apple sauce.
5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
6. Carefully tilt the pan to spread the oil out evenly.
7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
9. When the pancakes are golden on both sides, use a spatula to transfer the pancakes to a plate.
10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.
For apple topping
1. In a medium saucepan over low heat, add water, honey, cinnamon and lemon juice to a boil, stirring constantly. Let the apples simmer for 8 minutes or until soft.
Serve while still warm.
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